Cxxv - To Make Cervellade (sausage) Bressane

This is an excerpt from Libro di cucina / Libro per cuoco(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at
Louise Smithson's website

CXXV - To make cervellade (sausage) bressane. Take pounds 25 of meat of pork in which one does not have the neck / collar nor the loin or legs, but is the meat of the ribs or shoulder, or other pounds 20 and pounds 5 of fat (see note below) that is as much of the things more or less dependent on what you want to serve, and beat it well cut with a knife (mince), then have 15 ounces of cheese of candia (white or candied) and 15 ounces of salt of Sardinia or pound of salt of chioza and 6 ounces of red pepper and make that the salt and cheese are well chopped and incorporate this batter together. Take entrails (casings) and fill and let them stay of 2 of "saxone" and more that it is cold and time clear more is better (allow to dry), then put to the smoke, or put in the batter saffron and spices, but when it is more it is better in this ratio.